Description
Creamy Chicken Gnocchi Soup combines tender chicken, potato gnocchi, fresh vegetables, and spinach in a rich, creamy broth seasoned with fresh thyme and garlic. This comforting Italian-inspired soup is perfect for an easy weeknight dinner or cozy meal any time of year.
Ingredients
Sauté Base
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
Broth & Cream
- 3 tablespoons flour
- 2 cups half and half
- 4 cups low-sodium chicken broth
- 2 teaspoons chopped fresh thyme
Main Ingredients
- 2 ½ cups diced cooked chicken (cut into bite-size pieces)
- 16 ounces potato gnocchi
- 3 cups fresh baby spinach (long stems trimmed)
Seasoning
- Red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté vegetables: In a Dutch oven or large pot over medium heat, melt the butter. Add onions, celery, and carrots and cook, stirring occasionally, until onions and celery are tender, about 7-8 minutes. Reduce heat to low and add the minced garlic, cooking for 1 minute while stirring to release its aroma.
- Create roux and add liquids: Sprinkle the flour over the cooked vegetables and continue cooking for 2 minutes while stirring constantly to remove the raw flour taste. Slowly stir in the half and half and chicken broth, alternating between the two to create a smooth mixture.
- Simmer to thicken: Bring the soup to a gentle boil, then reduce heat and simmer until it thickens, about 10 minutes. Stir occasionally to prevent sticking.
- Add chicken and gnocchi: Stir in the fresh thyme, diced cooked chicken, and potato gnocchi. Continue to simmer for about 5 minutes, allowing the gnocchi to cook and the flavors to meld.
- Finish with spinach and seasoning: Stir in the baby spinach and optional red pepper flakes. Season with salt and freshly ground black pepper to taste. Simmer just until the spinach is wilted, about 1-2 minutes. Serve hot.
Notes
- Use a rotisserie chicken for convenience and added flavor—Costco’s rotisserie chicken is a great option.
- Chop onions, celery, and carrots finely to speed up cooking time.
- Substitute fresh herbs like rosemary, parsley, or basil if thyme is unavailable.
- Prefer fresh or frozen gnocchi over dried for better texture and flavor.
- Baby spinach or coarsely chopped regular spinach works well; be sure to remove tough stems.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on stovetop or microwave.
- For freezing, cool soup completely before freezing in freezer-safe containers for up to 3 months. Dairy-based soups may separate slightly when thawed.
- Thaw frozen soup overnight in the refrigerator and reheat over low heat to maintain texture.
